I Can You Can Vegan

1 Preheat oven to 400°
2 Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
3 In a large mixing bowl, mix together the dry ingredients.
4 Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
5 Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders.  
6 Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching. 
7 Remove from the oven and set aside to cool.
8 Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins.
9 Enjoy!